Servings: 12

375 gm Bread Flour (300 gr) 375 gm Bread Flour (300 gr)
20 gm Sugar 20 gm Sugar
28 gm Dry Milk Powder 28 gm Dry Milk Powder
35 gm Potato Flakes 35 gm Potato Flakes
2 tsp Instant Yeast 2 tsp Instant Yeast
1 1⁄2 tsp Fine Sea Salt 1 1⁄2 tsp Fine Sea Salt
28 gm Butter (cold) cut in 1⁄2 inch dice 28 gm Butter (cold) cut in 1⁄2 inch dice
246 gm Water 246 gm Water
1 Egg (room temp) 1 Egg (room temp)

Mix together flour, sugar, dry milk powder, potato flakes, yeast and salt.
In the bowl of an electric mixer, lightly beat egg into the water
Add the flour mixture to the egg and water mixture.
Using dough hook, mix on low speed for 2 1⁄2 minutes.
Scrape down the sides of the bowl.
Add the butter, mix an additional 2 1⁄2 minutes on low speed.
Scrape down the sides of the bowl.
Increase speed to medium low and mix for an additional 2 minutes.
Turn dough out onto a lightly floured board.
Loosely shape dough into ball and place in a lightly oiled bowl.
Cover the bowl loosely with plastic wrap and let dough rest for 1 hour in a warm place.
Preheat oven to 350 degrees

For 1 loaf of bread:  For 1 loaf of bread:
Turn dough out onto a lightly floured surface and lightly press into a 8 x 10 inch rectangle.  Turn dough out onto a lightly floured surface and lightly press into a 8 x 10 inch rectangle.
Starting at short end, roll into log. Place seam side down in a lightly oiled a 9” x 5” loaf pan.  Starting at short end, roll into log. Place seam side down in a lightly oiled a 9” x 5” loaf pan.
Loosely cover the pan with flour dusted plastic wrap and let it rest for 1 hour.  Loosely cover the pan with flour dusted plastic wrap and let it rest for 1 hour.
Score top of the dough down the center just prior to baking.  Score top of the dough down the center just prior to baking.
Bake 30 min or until golden brown. Remove from pan immediately. Cool on a rack for at least  Bake 30 min or until golden brown. Remove from pan immediately. Cool on a rack for at least
1 hour.  1 hour.
For Rolls:  For Rolls:
Divide equally into 12 (65gr) portions depending on the size you want. Shape into balls, place on a  Divide equally into 12 (65gr) portions depending on the size you want. Shape into balls, place on a
silpat or parchment lined sheet pan, cover and rest 45 minutes to an hour.  silpat or parchment lined sheet pan, cover and rest 45 minutes to an hour.
Bake for 18 minutes.  Bake for 18 minutes.
PER RUSSELL: I have added a second yolk and an extra 28 grams of butter to  PER RUSSELL: I have added a second yolk and an extra 28 grams of butter to
make it a bit more brioche like.  make it a bit more brioche like.